STRAWBERRY CHEESECAKE MOUSSE

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STRAWBERRY CHEESECAKE MOUSSE
Course Dessert
Servings
Ingredients
  • 3/4 cup Arnott's Granita biscuit crumbs about 5 biscuits
  • 2 Tablespoons butter melted
  • 1 teaspoon Sugar
STRAWBERRY MOUSSE
  • 1/2 cup thickened cream
  • 1/3 cup plus 2 tablespoons icing sugar divided
  • 250 g cream cheese
  • 1 cup fresh strawberries pureed to make about 1/2 cup
  • 1/2 teaspoon vanilla
  • fresh strawberries for garnish
Course Dessert
Servings
Ingredients
  • 3/4 cup Arnott's Granita biscuit crumbs about 5 biscuits
  • 2 Tablespoons butter melted
  • 1 teaspoon Sugar
STRAWBERRY MOUSSE
  • 1/2 cup thickened cream
  • 1/3 cup plus 2 tablespoons icing sugar divided
  • 250 g cream cheese
  • 1 cup fresh strawberries pureed to make about 1/2 cup
  • 1/2 teaspoon vanilla
  • fresh strawberries for garnish
Instructions
  1. For the crust: Preheat the oven to 180°C. Mix the granita crumbs with the butter and sugar. The press mixture into a small baking dish and cook for 8-10 minutes, or until lightly golden. Remove and let cool.
For the strawberry mousse: Whip the cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two Tablespoons of icing sugar and set aside.
  1. In a separate bowl, beat together the cream cheese and 1/3 cup icing sugar until smooth, then add the vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream.
  2. To assemble and serve: Crumble the Granita biscuit crust into the bottom of the serving cups or dishes. Top with strawberry mousse and garnish with fresh strawberries. Refrigerate for at least 15 minutes, or until ready to serve.
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Written by mattsadmin